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Creator of Fearing’s Restaurant and author of The Texas Food Bible, Chef Dean Fearing is renowned for his “Elevated American Cuisine – Bold Flavors, No Borders” approach to cooking at his award-winning Fearing’s Restaurant in Dallas. Since its opening in 2007, Fearing’s has been named “Restaurant of the Year” and “Table of the Year” by Esquire Magazine, as well as #1 in Hotel Dining in the U.S. by the prestigious Zagat Survey. Fearing’s Restaurant was nominated by the James Beard Foundation as Best New Restaurant and is currently included on top national lists by TheDailyMeal.com, Gayot.com and many other influential food websites. Additionally, Fearing was recently recognized as a “Pioneer of American Cuisine” by The Culinary Institute of America and was presented with the Silver Spoon Award for sterling performance by Food Arts. CRN Digital Talk Radio named Fearing Chef of the Year for 2014.
Long known as the “Father of Southwestern Cuisine,” Dean Fearing has spent his life cooking for people who love good food. After 20-plus years at The Mansion on Turtle Creek, he opened Fearing's Restaurant at The Ritz-Carlton, Dallas in 2007. The son of a Kentucky innkeeper, Fearing grew up with grandmothers who knew all about food and appreciated the finer details of Southern cooking and barbecue. He still utilizes and treasures their recipes, which remain one of the most important inspirations of his culinary life. A graduate of the Culinary Institute of America, Fearing can be spotted wearing a signature crisp white chef’s coat with colorful boot embroidery, blue jeans and brightly hued, custom-tooled Lucchese cowboy boots.
The exuberant, ever-friendly Fearing was winner of the James Beard Foundation Restaurant Award for “Best Chef in the Southwest”. Diners from across the country flock to Dallas to experience his signature dishes. Current menu highlights include flavorful Tortilla Soup, Barbecued Shrimp Tacos, Mopped Rib Eye cooked over Live Mesquite, Maple-Black Peppercorn-Soaked Buffalo Tenderloin, and Pan-Roasted “BBQ-Spiced” Filet with Chicken-Fried Maine Lobster, which has been described as a genuine “taste of Texas.”